Frisian ryebread
Frisian ryebread is typical of the ryebreads of Northern Europe. The Danes introduced it to the British some 1500 years ago. Rye grows in the [...]
Beef (tongue) croquettes and bitter balls
Beef (tongue) croquettes and bitter balls are tought to have been invented by Dutch house wives in the 19th century invented to prevent beef left-overs [...]
Shrimp bisque
In making this shrimp bisque, we use the power of heat and boiling water to extract flavour and minerals from crustaceans’ shells and vegetables. It [...]
Kumquat marmalade with lemon
Kumquat marmalade with lemon is a very refreshing jam more so than orange peel marmalade. This surprising fruit from East Asia, that is harvested towards [...]
Rocket salad with portobello mushrooms and toasted walnuts
Rocket salad (Rucula in Europe) origins from Italy. But people in the entire Mediterranean region eat this. For this salad we use briefly toasted walnuts [...]
Tom kha gai
Tom kha gai is a Thai, wonderfully freshly spiced soup. It is traditionally made with chicken breast, but can also be eaten vegetarian style. Then [...]
Ginger scallion sauce
Origin of the ginger scallion sauce Ginger scallion sauce is as delicate and special as its simplicity to make it. This sauce originates from South [...]
Mayonnaise
Making mayonnaise is one of the most fun activities to do in the kitchen. The key is whisking (by hand or using an immersion mixer) [...]
Dahl with mellowed spices
Dahl with mellowed spices is a vegetarian dish and provides for an extensive taste pallet, especially the next day after making. The main ingredients are [...]
Fat from duck or goose skin
Fat from duck and goose skin - background Chefs use fat from duck or goose skin for culinary purposes as these are stable fats and [...]
